Dessert Recipes

Chocolate Truffles Recipe

Make these yummy chocolate truffles as a gift for someone on birthdays or Christmas, but we dare you not to eat them all yourself.

Serves: 12-16 truffles
Preparation Time: 15 minutes
Cook Time: 5-10 minutes



6 oz chocolate
1 oz butter
3½ oz double cream
1 oz caster sugar
1 tablespoon icing sugar
1 tablespoon cocoa powder



Break up the chocolate, chop very finely and put into mixing bowl with the butter.

Place the cream and sugar in a saucepan, bring just to the boil and remove from heat.

Pour the cream onto the chocolate and butter and beat until chocolate melts and mixture is smooth and shiny. Freeze for a few hours, until firm enough to shape.

Mix the cocoa and icing sugar together, dust hands with mixture and roll mixture into truffle shapes.

Chill until serving, or keep in an air tight container for up to a week.

Dark Chocolate Semifreddo Recipe

Delicious, but a little naughty with a few more carbs this time, but nothing dramatic if you balance your day correctly. This uses a few bowls and spoons to make, but the end result is wonderful and difficult to tell from real ice cream style dessert.

Serves: 8
Preparation Time: 15 minutes, plus 5 hours freezing
Cook Time: No Cook!



3 eggs, separated
6 oz sugar
17 oz heavy cream
7 oz dark chocolate, finely chopped



Line the base of a 2 lb loaf tin with a double layer of cling film, leaving the excess hanging out over the edges. You can use parchment paper, but cling film is much easier to handle for removing from the tin.

Whisk the egg yolks and sugar in a large bowl until pale and fluffy. In a second bowl, whip the cream until it forms soft peaks. In another bowl, whisk the egg whites until they form peaks.

Fold the whipped cream into the egg yolk mixture in a gently stirring motion, and then carefully fold in the egg whites. Be very careful not to beat or use rigorous movements with the mix, it must be treated tenderly!

Sprinkle a third of the chopped chocolate evenly into the base of the prepared tin. Pour half the semifreddo mixture over the chocolate, followed by the next third of the chocolate. Finally, pour over the remaining semifreddo and top with the remaining chocolate. Cover with the cling film overlap and freeze for at least 5 hours until solid.

Once the semifreddo is set, carefully remove it from the tin, turning it upside down onto a plate, and remove the parchment or cling film. Cut into slices (it may be easier if you use a knife dipped into hot water, the semifreddo will slice more cleanly).

Serve with fresh berries or any fruit that you like.

Chocolate Doughnut Muffins Recipe

These tasty sugar-dipped muffins are baked not fried but taste just as delicious and are best warm and straight from the oven. You can use chocolate, jam, lemon curd or any other sweet filling that you want! Be careful to let them cool slightly, as we don’t want burnt lips!

Serves: 12
Preparation Time: 15 minutes
Cook Time: 18-20 minutes



5 oz golden caster sugar, plus 7 oz extra for dusting
7 oz plain flour
1 tsp bicarbonate of soda
3½ oz natural yogurt
2 large eggs, beaten
1 tsp vanilla extract
5 oz butter, melted, plus extra for greasing
12 tsp thick chocolate sauce/ or seedless raspberry jam



Heat oven to 375°F/190°C/gas mark 5.

Lightly grease a 12-hole muffin tin or use silicone cups.

Put the sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp chocolate sauce or jam into the center of each, then cover with the remaining mixture. Bake for 16-18 minutes until risen, golden and like lovely puff balls to touch.

Leave the muffins to cool for 5 minutes. Remove from the tin and roll in the extra sugar.

Pear and Chocolate Pudding Pots Recipe

Pear and chocolate is a combination from heavy. These delicious cake pots are a great dessert and will impress your friends, even though they are simple to make.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 20 minutes



3 oz butter
3 oz caster sugar
2 eggs
1 oz cocoa
3 oz all purpose flour
¼ tsp baking powder
4 small pears, peeled but stalk left on
2 tsp runny honey
Icing sugar for dusting



Heat oven to 350F/180C/Gas Mark 4.

Lightly butter four ramekins. Cream together butter and sugar until blended. Beat in the eggs vigorously. Add cocoa and beat again.

Quickly fold in flour and baking powder. Divide mixture between the four ramekins.

Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes. Serve drizzled with a little honey and a dusting of icing sugar.

Peach and Berry Lime Cheesecake Recipe

Try this easy cheesecake with lime juice to quickly set the creamy filling and topped with peaches and summer berries!

Serves: 4
Preparation Time: 20 minutes
Chill Time: 2 hours or more



4½ oz low fat digestive biscuits, crushed
1 oz butter, melted
11 oz light cream cheese
7 oz Condensed Milk
Zest and juice of 3 limes
4 peaches, sliced
Fresh berries such as strawberries, blueberries, raspberries, blackcurrants



Crush the biscuits into crumbs then tip into a bowl and mix with the butter. Mix well. Spread the crumbs over the base of a greased loose-bottomed baking tin and press down firmly.

Beat the cream cheese and condensed milk together until smooth. Add the zest and juice of the limes, which will thicken the mixture. Spoon over the crumbs and chill until set.

To serve, put the peach slices around the edge of the biscuit base, fill the center with berries and put back into the fridge until ready to serve. When ready to serve, push the base of the tin up and remove the cheesecake.

Coconut Loaf Cake with Orange Drizzle Recipe

Serves: 8 good slices
Preparation Time: 10 minutes
Cook Time: 50 minutes - 1 hour



4 oz butter
4 oz caster sugar
2 large free range eggs
6 oz self raising flour
2 oz desiccated coconut and a little more for the top
2 tbsp milk
4 oz icing sugar
Juice of 1 orange
Zest of half orange



Preheat the oven to 320°F/160° C.

Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time. Before adding the last part of the egg mix, add a little flour (this will prevent any possible curdling of the mix).

Fold in the coconut and flour. Add the milk and gently beat, until the mixture drops easily from a spoon.

Line a loaf tin with non-stick parchment paper and add mixture. Sprinkle the top with a little more desiccated coconut.

Bake for 50 minutes in the oven. Test the center of the cake with a skewer. If it comes out clean, the cake is ready. If not, replace in the oven for a further 10 minutes and test again.

Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

Once cool, decorate with the orange drizzle icing – simply mix together the icing sugar and orange juice to firm a thickish texture, and drizzle over with a spoon, or pipe it over if you wish. Top with some orange zest.

You can keep this cake for up to 4 days in an airtight container, it will still be soft and moist – but it will be eaten before then!!

Fresh Berry and Kiwi Eton Mess Recipe

This is a glorious adaptation of a traditional old English dessert ‘Eton Mess’ originally made simply with strawberries, crushed meringues and cream. History says that this dessert was created for the annual sporting competition between two top private schools in the UK, and nicknamed ‘mess’ due to its appearance. It now appears on dessert menus in high quality restaurants throughout the world, with variations on the original theme.

Serves: 4
Preparation Time: 10 minutes
Cook Time: No Cook



10 small meringues or 1 medium sized meringue, broken into pieces
8 oz mixed fruit (you can choose your own) such as kiwis, berries
8 oz heavy cream, whipped or whipping cream
Optional – sliced almonds, strawberry sauce, grated chocolate!



Hull and slice strawberries if using, peel and cut kiwis into chunks, add other berries whole. (Passionfruit is another lovely addition to cut through the sweetness)

Whip the cream until slightly stiff and forming peaks.  Fold the fruit and crushed meringues through very gently to avoid breaking them up too much.

Add strawberry sauce, grated chocolate or almonds to the top. Serve.

Coconut Rice Pudding with Mango Recipe

A delicious, warming and traditional dessert that is quite filling. The addition of mango slices to the top adds another texture and compliments the rice pudding really well. One of the children’s favorites.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 1 hr



4 oz short-grain rice
8 oz coconut milk
4 oz milk
2 tsp orange zest
4 tsp caster sugar
1½ tsp vanilla essence
4 oz cream
2 medium sized mangos, stone removed, peeled and sliced
Sprinkling brown sugar or cinnamon



Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a low/medium heat and bring to the boil.

Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on. If you don’t have a pan with a suitable lid, cover with aluminum foil.

When the mixture is cold, stir in the cream. Pour into a serving bowl, top with mango and a sprinkling of brown sugar or cinnamon.

Orange Crema Catalana Recipe

One of the most traditional and sweetly delicious Spanish recipes. There are so many variations of this dish, but we find this one the easiest to prepare. Can be made the day before, and simply turned out onto a serving platter when you are ready. You can use dariole moulds, low individual flan dishes, ramekins, almost any single portion serving dish, including disposable plastic ones.  Decorate them with fruit, candied fruit, or as we have done, pomegranate seeds for a healthy option.

Serves: 6
Preparation Time: 1 hour, plus chilling



5 oz full-fat milk
10 oz single cream
Zest of 1 orange
6 oz caster sugar
4 eggs
Orange zest (caramelized) or other fruit, such as pomegranate seeds



Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.

Meanwhile, put 5 oz sugar into a heavy-based pan with 2 tbsp water and dissolve over a low heat. Continue cooking until it is a golden caramel color. Divide between 6 x 4 oz ramekins, tilting them to cover the bases. Set aside to cool.

Preheat the oven to 300°F/150ºC/Gas mark 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 2½-3 hours.

Loosen each Crema Catalana with a knife, turn a suitable plate upside down over the top, and quickly turn over. Remove the ramekin or dish and decorate with your choice of fruits or caramelized fruits, even grated chocolate for indulgence!

Fresh Berry Meringue Roulade Recipe

Delightfully sweet, airy and ‘gooey’ this is a winning dessert and not as difficult as you may think. The fresh berries with a slightly tart taste, cut through the sweetness of the meringue.

Serves: 6-8
Preparation Time: 20 minutes
Cook Time: 25 minutes



For the meringue
10 oz caster sugar
5 egg whites

For the filling
10 oz mixed berries such as blueberries, raspberries, strawberries
5 oz double cream
7 oz Greek Yogurt
You also need icing sugar for dusting



Heat oven to 440°F/200°C/Gas Mark 6. Line a Swiss roll pan with non-stick paper, lightly greased. (We used a 13 x 10 inch pan).

Take a clean bowl, making sure there is no grease on the surface, and whisk together your egg whites until stiff. Gradually add the sugar and continue to whisk until all the sugar has been added and the mixture is stiff and glossy.

Pour the mixture evenly into the pan and bake in the oven for 8-10 minutes until lightly golden on the top.

Turn the oven down to 320°F/160°C/Gas Mark 3 and bake for a further 10-15 minutes until firm to the touch. Remove from the oven and turn out upside down onto a clean sheet of baking paper. Remove the baking paper from the meringue.

Allow to cool for around 15 minutes. Meanwhile, gently whip the cream and yogurt together. Slice any strawberries you may be using and mix with the other fruit. Tip the cream mix over the roulade, spread out and top with the fruit.

Gently but tightly, roll up the meringue to enclose the mixture from the long end, using the paper to help you.

Allow to cool completely and chill in the fridge, wrapped in non-stick paper until ready to serve. Top with a few pieces of remaining fruit.

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